I really love this version of kabobs. It’s sort of like tacos on the grill. We ate these over Cilantro Lime Rice and it was a great, summer meal – and using the grill and rice cooker meant we weren’t heating up the house with the stove. Perfect!
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. canola oil
Zest and juice of 1 lime
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 clove garlic, minced
1 jalapeno, seeds removed and chopped
1/2 tsp. salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
Salsa, sour cream and guacamole, for serving
In a large bowl, whisk together the canola oil, lime juice, zest, chili powder, cumin, garlic, jalapeno and salt. Add chicken and toss to evenly coat. Cover and refrigerate for at leas an hour.
Cut the bell peppers and onion into chunks.
Thread the marinated chicken, peppers and onions onto skewers.
Heat grill to medium-high and spray with non-stick spray. Grill for 6-8 minutes, turning once or twice.
I really, really adore grilling weather. Now that it’s warm enough to grill, I get super annoyed when we have rainy weeks. It’s like, c’mon Mother Nature! We’ve only got limited time to begin with!
I’m also feeling a bit of a time crunch because I don’t know how cooking will go once baby boy arrives. I don’t want to set too many expectations for things to do after – so I’m trying to tackle some of my must-make recipes now. Of course, kabobs always seem to top the list.
These were another huge hit. Unlike some of the other kabobs I’ve made, these are flavored with spices instead of sauce which makes them a bit healthier. We loaded the skewers with veggies and served them with rice for a full meal.
3 Tbsp. oilve oil
1 1/2 Tbsp. red wine vinegar
1 lime, juice
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
Cayenne pepper, to taste
Salt and freshly ground black pepper, to taste
1 lb. skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
Veggies – we used two bell peppers and a zucchini
In a bowl, whisk together the olive oil, vinegar, lime juice and spices. Add the chicken and turn to coat. Cover and refrigerate for at least an hour.
Chop veggies into bite-sized peices.
Preheat the grill for medium-high heat. Thread chicken and veggies onto skewers.
Grill for 10-15 minutes, turning halfway through, until the juices run clear.
Now that it’s lighter longer and the weather is warm, we’ve been grilling a lot. So many grill recipes are simple and quick – perfect for summer! Plus, when we use the grill when we’re not heating up the kitchen. It’s a win-win.
Since we’re grilling so often, I’ve been trying out recipes I’ve had bookmarked for a while but haven’t gotten to yet. Most of them are making me wish I got to them sooner! Like this one. It’s delicious.
Juice of 1 limes
1 1/2 t. chili powder
1/2 t. cayenne pepper
1 t. chopped fresh thyme
1/4 t. allspice
1/4 t. salt
1 clove garlic, minced
1 1/2 t. brown sugar
1 lb. boneless, skinless chicken breasts
1 red bell pepper
In a large ziplock bag, combine the lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar and cinnamon. Cut the chicken in to 1″ chunks and add to the bag. Toss the chicken in the marinade and refrigerate for an hour.
Cut the mango and red pepper into chunks. If using wooden skewers, soak in salted water for at least thirty minutes.
Preheat the grill to medium high heat. Thread marinade chicken, mango and red pepper chunks onto skewers. Grill for 5-7 minutes, turning frequently, until chicken is cooked through.